Curry-Spiced Zucchini Soup

Ingredients 0/16

Step 1

Set up a steamer basket over a saucepan with some water, making sure the water doesn’t touch the basket. Bring it to a boil, then add the zucchini, cover, and let it steam for about 5 to 6 minutes until it’s just starting to soften. Meanwhile, melt the butter in another pan over medium heat and cook the chopped onion, stirring occasionally, until it’s soft and translucent—this usually takes around 5 to 10 minutes.

Step 2

In a small bowl, mix together the ginger, cumin, coriander, mustard seeds, cinnamon, turmeric, cardamom, cayenne, salt, and pepper. Stir this spice blend into the onions, coating them well and letting the flavors toast for a minute or two. Add the steamed zucchini to the pan, give it a good stir, and cook it all together for a couple of minutes to heat through.

Step 3

Pour in the vegetable stock, stir everything well, and let it simmer gently for about 8 to 10 minutes until the veggies are nice and tender. When it’s ready, carefully transfer the mixture to a blender in batches—don’t fill it more than halfway. Pulse a few times, then blend until smooth and creamy.

Step 4

Ladle the soup into bowls, then sprinkle each with a tablespoon of fresh cilantro and tuck a cinnamon stick on the side for a lovely touch. Enjoy!